Preheat oven to 375°F and line an 8×8 baking dish with parchment paper.
In a bowl, mix together the non-dairy milk, yogurt, vanilla extract, and coconut sugar.
Add the gluten-free flour, baking powder, baking soda, cinnamon, and salt. Mix well.
Fold in the blueberries, then pour the batter into the prepared baking dish.
In a small bowl, mix together the melted butter, coconut sugar, salt, and gluten-free flour to make the streusel topping.
Sprinkle the streusel over the batter, then bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
Let it cool for 20 minutes before slicing.
Enjoy as is or serve with powdered sugar icing or whipped honey!